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Wikipedia
is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus , the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still very widely used in Japan, both in traditional and modern cooking, and has been gaining world-wide interest. Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.
[edit] About Miso
Miso is a thick, salty Japanese seasoning typically made from soy paste. It is often diluted to make the broth for the popular miso soup.
There are several varieties of miso.
Recipes With Miso
Miso, Onion, Scallion, Wakame, Water
Canola Oil, Egg Yolk, Miso, Salt, White Pepper
Miso, Mustard, Onion, Soy, Swiss Cheese
Honey, Light Corn Syrup, Miso, Vinegar
Lemon Juice, Maple Syrup, Miso, Pork Tenderloin
